Scalloped Potatoes and Ham

By didoc

Ingredients

• 3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 3 cups Diced Ham
• 1-1/2 cup Half-and-half
• 1-1/2 cup Heavy Cream
• 1/4 cup Flour
• Black Pepper To Taste
• 1 cup Grated Cheddar Cheese
• 1 cup Grated Monterey Jack Cheese
• Chopped Parsley (optional)

Details

Servings 12
Preparation time 20mins
Cooking time 80mins
Adapted from thepioneerwoman.com

Preparation

Step 1

Enter your email address:

Then grab a couple of tablespoons of butter. It’ll make everything all better.

Measure some half-and-half and heavy cream in a pitcher, then nuke it in the microwave (how else would you nuke something, Ree?) for a minute or so, just to warm it up a bit. Then add 1/4 cup of flour…

Just whisk it together so it’s all combined.

Stir it around and cook it for a minute or two…

And cook it around for another two or three minutes till it’s all heated up. Remove it from heat and set it aside.

And now. A note. To help the potatoes along, you can plunge the slices into boiling water for a few minutes just to start the cooking process. Drain them, then go ahead with the assembly process.

And now. Another note. I’m too lazy to do this most of the time. I just try to bake the casserole long enough for the potatoes to bake on their own. But if you have the time, the motivation, the inclination, or the intestinal fortitude, go ahead and boil ‘em first.

Followed by a third of the ham/onion mixture, a third of the cheese, and a third of the cream mixture.

Another layer of cheese, and another third of the cream mixture.

Preheat oven to 350 degrees. Butter a large casserole dish.

Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)

Wow, that looks so good it makes me want to weep! I am now not sorry I couldn’t sleep. at all! I’m making that for dinner. Forget that, I’m making it for breakfast!

adding eggs if for brkfst???two per person??? one pre person???

Ack! We didn’t have any ham leftovers either – my grandma had a wild hair and decided to make turkey instead. Soooo sad!!!!

I made scalloped potatoes as a side to our Easter dinner. It was the first time I had ever made them – just never had the inclination before I guess – it won’t be the last time though. My mom almost said I was doing it wrong because the recipe called for the potatoes to be “baked” in the microwave. I didn’t know any better, but it worked pretty well and the time in the oven was cut to about 20 minutes since everything was already cooked and just needed to heat up and melt the cheese. I will be making some more, but with your plan of adding the ham directly to the casserole for dinner tonight.

You forgot the step where you scrape the stuck cheese off of the aluminum foil and eat it … yum. Seriously, this looks delish. I bought a 7-pound semi-boneless ham for Easter (and there’s only three of us!) with leftovers in mind. This is definitely on my must-make list for later this week. Thank you for sharing!

Try using leftover ham in Ree’s recipe for Turkey Pot Pie. It is a huge hit in our house. Sometimes I add cheese to it also.

if for brkfst, add eggs???? how many?? I love the idea of breakfst use for a crowd…but help on the number of eggs please>

I would just make eggs separately, to order. For me, scrambled eggs with these potatoes on the side would be darn near perfect!

This is one of my favorite dishes. My mom used to make it when I was growing up, but I’ve never actually made it myself…thanks for the recipe!

If you add french cheese Reblochon ( Savoie) you will have a TARTIFLETTE!!!!!

This brings back such memories. My Mom would make this with leftover Easter ham and then we would get chopped up ham in our scrambled eggs at breakfast. Loved Easter leftovers!

This looks great. Some chives would be yummy and pretty on top, in place of parsley.

This is pretty much EXACTLY what I do with ham – except with less cream. I also cube my ham and freeze it, using handfuls from the freezer when I make this recipe.

OUCH, Ree! The color balance on these pictures makes me feel like someone jabbed a fork in my eye.

you can’t beat a dish of scalloped potatoes with ham, bacon, onions, the cheese.. yumm.. scallions to top it off.. guess i best go slice some potatoes.. this is definitely supper with a salad and veggie..

I have loved this recipe since I was a kid. It was so good I didn’t even know my mom was using up leftovers! Am sad I have no leftover ham from Easter so I could make this!

I held off making scalloped potatoes for Easter dinner just so I could make this for the day after..which is today! I love what I’ve always called, Ham Potatoes. I make it just like you do, except I just use the half and half. So very, very good.

I made this last night using lactose-free, whole milk and it was perfect. I did do the quick boil of the potatoes, too, just to cut the cooking time. Just wanted to let anyone interested know that it works with regular or lactose free milk, too, and gets so nice and creamy!

Need to make this, but may try using pasta instead!

I am so happy to see this recipe – it brings back such memories! When my brother and I were growing up, our mom made scalloped potatoes with hot dogs chunks in it and BOY, Was it ever good! She’d slice the potatoes in a rotary slicer that clamped onto the counter – and I used that thing, too, maybe as the 3rd generation of cooks. As a newlywed, my husband and I moved to Ohio to finish our last year of college, and this was one of the first things I TRIED to make for him. Something wrong happened, I tried to bake it in the toaster oven we got for a wedding gift, and it did not bake in that baby at all. Came out with very firm potatoes. So when I make it now I think of all those things. I have made it with ham, but never with cheese, so now Ree, thanks for another great variation to try! And my husband now can make scalloped potatoes too, from memory!

I used to make a dish like that for my son in the 70s. It was some recipe from probably Family Circle or Women’s Day magazine. They were my bible for recipes in my early motherhood days. I think I’ll try it again but with polish sausage.

I’ll have to make this for my daughter. She loves ham and she loves scalloped potatoes. It sounds and looks wonderful.

I’m going to have to try your recipe the next time we have ham (we had lasagna for Easter). Every time I’ve tried to make scalloped potatoes something goes wrong and it just doesn’t come out right.

I’ve done this for years – sometimes I even cheat and add the ham, cheese and onions to the “boxed” au gratin potato mix for something really fast.

Very similar to my recipe, except I make mine in the crockpot. Advantage there? Your potatoes are always done, and you don’t have to pre-cook the onions – I slice them thinly and put a layer of rings in between the potatoes and ham and cheese. Then just leave it on low all day while I’m at work – delicious!

Do you add the cream to your crockpot?

This is such a great recipe! I have actually cheated and used Simply Potatoes shredded potatoes before because I didn’t have enough russets. I have to say, it was SO easy and tasted just as good!

I’m eating a leftover twice-baked potato (recipe from the first cookbook) for lunch as I read this post. My family loved them! I caught my daughter eating one for breakfast yesterday. (We had our family Easter dinner on Saturday night.) I’m freezing the rest of our ham for later meals. Will have to make sure this is on the menu in the near future. Thanks, Ree!

I have one addition to share.

You won’t beleive it, but…add 1 ( 2oz.) jar of pimentos, drained …to your sauce. EVERYONE always asked me for the recipe, saying it was the best they have every eaten.. then, Everyone is always shocked to find out is pimentos that makes the big difference. It is delicious.

Basically, I think I just cook a ham so I can have the leftovers. Scalloped potatoes will definitely be on the menu this weekend. I will also make a ham potpie using your Turkey pot pie recipe (the ham potpie has been a huge success in our house). And of course Ham Soup and Peas and Ham soup. This is why I buy four hams at Easter time. There is just the two of us, but a Easter ham goes a long way both recipe wise and dollar wise.

Here in Oz we tend to hit the lamb at easter, ham is a christmas dish. But love this recipe and would buy a bit of ham to make it special. My mother in law taught me to mix a tin of creamed corn in with the cream too. Can anyone translate ‘half-and-half cream’ and ‘regular cream’ for an Antipodean Sister?

Half and Half is simply a mixture of milk and cream, which is sold in cartons. There’s nothing special about it really. So you could combine your regular milk with any kind of pouring cream.

Not sure where you got “regular cream” from as Ree’s recipe calls for heavy cream, which is self-explanatory I would think. Basically it is any heavy pouring cream that can also be whipped.

Sounds awesome. I think I will use the potatoes I canned the other day. I slice them up before canning. Makes cooking with them a breeze.

I AGRRE!~Hams are wonderful! When my babies were little and we were so poor, I’d go to the grocery store with $30.00/week and $10.00 of that was for diapers. I’m SERIOUS!~ I’d buy a ham. Bake it and have sandwiches all week. Then, make scallop potatoes and ham, a pot of split pea or some kind of a bean soup. I mean, the thing just kept on giving!

Makes me very thankful for where I am , but also reminds me of how little we all really need. Hope you had a very happy Easter.

I made a very similar recipe yesterday that my mom taught me years ago. It’s a favorite Easter tradition at our place! I like to put it in the oven before church and by the time we get home, the potatoes are tender and the ham is making the whole place smell heavenly. We don’t put any onions in ours, but other than that its almost exactly the same recipe. We also had cherry coke jello salad, roasted broccoli and home made bannana pudding.

Oh My ! this looks good and you make it look so easy ! I’m going to share this with my ham loven sister ! Thanks Ree!

My mama use to make this dish all the time when we were growing-up. To this day, we still make it on a regular basis – however, I like PW’s nuking part rather than the time consuming way we use to make the sauce on the stove. The faster it cooks, the faster we can eat it – right? Right!!! Peace and joy… The Green Girl

I would add green chiles to mine.

There’s a great recipe for green chile egg cassarole in Tasty Kitchen to which I add ham.

This recipe brought back so many memories for me. My mom was a home economics teacher and a GREAT cook. This was one of her favorite ways to use up the leftover Easter ham. I still make it, and think of her..each and every time!

REE – You need to add a PinIt Button!!!

It’s official — my husband has two new loves — both Pioneer Woman cookbooks. You would think I would be jealous that my husband only requests PW food, but I am here to sing your praises. Your recipes are indeed easy and scrumptious. They make me look like a hero. Yesterday, Easter, someone actually said the words, “You are such a good cook.” I nearly cried. No one has ever said that before. Thank you Ree for inspiring us in so many ways.

You've got to make these sweet little Strawberry Mini-Muffins with a tangy Strawberry Butter Spread. Perfect for breakfast or a snack throughout the day. Find the recipe on

Spicy Cauliflower Stir-Fry

Unsaddling

Add a Pinch

I love writing cookbooks, and I pour my heart and soul into each and every one! They're full of my very favorite recipes, photos of life on the ranch, and lots and lots of love.